Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef for pot roast 1/4 c Sliced celery
pn Salt to taste 2 tb Chopped fresh parsley
pn Garlic powder to taste 1/2 c Frozen peas (thawed)
3 Bay leaves (optional) 3 oz Can sliced mushroom, drained
1/4 c Water 1 c Water *
1 md Onion, sliced 1 cn Beef broth
1/2 c Diced turnip Flour to make gravy
1/2 c Diced carrot

* Amount of water will depend on shape and size of the roast. You
want to have water almost covering half way up side of meat.

Brown meat on all sides in a heavy kettle (use 1 tb of shortening if
necessary) Sprinkle with salt and garlic powder. Put a rack in the
kettle under the meat, add water and onion and bay leaves. Simmer
covered for 3 1/2 to 4 hours. Add more water if necessary.

Add remaining ingredients EXCEPT for the mushrooms and peas. Simmer
for an additional 30 minutes or until vegetables are done.

Remove meat and bay leave - thicken liquid with a flour and water
paste. Add the peas and mushrooms just to warm through.

Slice pot roast, pour gravy over meat. == Courtesy of Dale Gail
Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 09-25-95

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